Rye fig tart {vegan}

(cliccate qui per la versione italiana)

Happy Monday!

Lately I haven’t had much time to dedicate to this blog. I hope I can make up for it asap!

I really wanted to do something with fresh figs, since it’s their prime season here in Italy, and I was reminded of a super simple fig tart I made years ago. So I remade it and photographed it. I really love cutting and arranging fruit in a (semi)neat way, I find it relaxing!

I decided not to make or buy any fig jam but, instead, to only use fresh figs as the filling and, just like magic, they turn into jam as they bake! Win win.

RYE FIG TART {vegan}
by Marta Giaccone

Recipe
one 22cm/8,6in tart
prep time: 20 mins, cook time: 30 mins, total: 50 mins

200 gr rye flour
100 gr AP flour
7 gr baking powder
grated zest of 1 lemon
salt
50 gr water
85 gr honey
70 gr light vegetable oil
vanilla
about 1 kg small figs
(optional: extra sweetener)

Method

1. Combine flour, baking powder, lemon zest and a pinch of salt in a large bowl and stir.
2. In another bowl add water, honey, oil and vanilla (if you use vanilla powder, add it to the dry ingredients). If the honey is too solid, let it melt first.
3. Combine the wet ingredients, pour over the dry ingredients and mix really well to incorporate.
4. Knead the dough — inside the bowl and/or transfer it to a floured working surface — for a few minutes until smooth.
5. Turn on the oven to 180°C/350°F.
6. Using a rolling pin, roll the dough out over a sheet of parchment paper. The dough should be elastic; don’t worry if it breaks, you will stick it back together once in the tart pan. Transfer everything to a 22cm/8,6in springform cake/tart mold (with removable bottom if possible) and help shape it with your fingers. You can also use the bottom of a glass to make it even. Prick the bottom of the tart with a fork.
7. Thoroughly wash the figs, remove the stems, slice them (I got 4 slices out of each fig) and lay them down horizontally to make the first even layer. Then make a second layer by placing them at an angle (see photos). (I didn’t add any sweetener to the figs and the result is already sweet enough for myself; however, you may brush each fig slice with a small amount of sugar/maple syrup/etc if desired).
8. Bake for 30 minutes, turning it around halfway. Turn off oven and keep the tart inside for 5 more minutes, then transfer to a cooling rack. Keep in the fridge. Tart tastes better when chilled (in my opinion!)